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Stuffed Pork Tenderloin

SUBMITTED BY: Mary Ann Marino

"My grandmother often prepared this dish for Sunday dinner, writes Mary Ann Marino of West Pittsburg, Pennsylvania. She loved to cook and eat, especially when she had someone to share her food with."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 (3/4 pound) pork tenderloin
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

DIRECTIONS

Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside.
In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.

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REVIEWS

Reviewed on Nov. 22, 2006 by kayakinnan

I don't know if I did something wrong but I found this to be on the dry side. MORE

Reviewed on Dec. 27, 2007 by Kay

I made this recipe with my sister for Christmas dinner. It was really moist and tasty--not... MORE

Reviewed on Sep. 6, 2007 by chante

This recipe is also good with pork tenderloin roast. Cut the roast in half and pound same as... MORE

Reviewed on Oct. 19, 2007 by Georgette O.

Would be better if you brined the pork first. No surprise it's dry otherwise. MORE

Reviewed on Jul. 21, 2008 by Keeterbarnlynn

i took the other recommendation and added ham to my recipe, because it was what i had instead... MORE

Reviewed on Jun. 24, 2008 by Tracy Elizabeth

Great recipe. I marinated the tenderloin first for a few hours with the "Ginger and Rosemary... MORE

Reviewed on May 14, 2008 by Starr

A great change for us from our usual BBQ pork tenderloin. It was easy to do in a hurry, I... MORE